Dahi ke sholey are one of those indulgent North Indian snacks that feel rich, satisfying, and restaurant-worthy, yet are surprisingly easy to recreate at home. The concept is simple: slices of bread are stuffed with a tangy, spiced hung curd filling, then rolled, sealed, and shallow-fried until crisp. What you get is a crunchy outer layer that gives way to a creamy, melt-in-the-mouth centre.
Often served as a vegetarian alternative to stuffed rolls or kebabs, dahi ke sholey are especially popular in Delhi and nearby regions. They’re often seen in party platters and wedding menus and are typically paired with green chutney or imli dip. The magic lies in the filling, hung curd combined with grated paneer, spices, herbs, and sometimes chopped veggies. When fried, the outer bread shell crisps up beautifully, contrasting the soft filling inside.
This dish is a great way to use leftover bread and curd. With some basic spices and a little effort, you can create an elegant starter that’s perfect for family gatherings or evening snacks. Here’s how to make dahi ke sholey in five easy steps.
Step 1: Prepare thick hung curd for the filling
Start by taking one and a half cups of fresh curd and placing it in a muslin cloth. Hang it over a bowl or the sink for 3 to 4 hours, allowing all the excess whey to drain out. You should be left with a firm, thick curd paste. This hung curd forms the creamy base of the filling. Keep it refrigerated while draining to prevent it from turning sour.
Step 2: Mix the spiced filling
In a bowl, combine the hung curd with half a cup of grated paneer, one finely chopped onion, chopped green chillies, a pinch of black salt, roasted cumin powder, a little chaat masala, and freshly chopped coriander. Mix everything gently until well combined. Taste and adjust salt or spice as needed. If the mixture feels too runny, you can add a spoonful of breadcrumbs to help it bind better. Set it aside in the fridge to chill and firm up a bit.
Step 3: Flatten and prep the bread slices
Take white bread slices and trim off the crusts from all sides. Dip each slice briefly in water and then squeeze out excess water gently without tearing the bread. Place the moistened bread slice on a flat surface and roll it out using a rolling pin until thin and even. This step helps the bread become pliable and easy to roll without cracking.
Step 4: Fill and shape the rolls
Place a spoonful of the curd mixture onto one end of the flattened bread. Gently roll it up like a cigar or cylinder, pressing the edges lightly to seal. If needed, use a little water or a paste made from flour and water to seal the edges firmly. Repeat with the remaining slices and filling. You should get smooth, compact rolls ready for frying.
Step 5: Shallow fry until golden and crisp
Heat oil in a pan for shallow frying. Once hot, gently place the rolls in the pan and cook them on all sides until golden brown and crisp. Don’t overcrowd the pan, fry in batches if needed. Flip carefully using tongs or a spatula to avoid breaking the rolls. Once done, drain them on paper towels to remove excess oil.
Dahi ke sholey are the kind of appetisers that bring joy with every bite, crispy, rich, and packed with flavour. They make an impressive addition to your snack table and are loved by both vegetarians and non-vegetarians alike. Serve them hot with mint chutney or a tangy tomato dip, and you’ll have a dish that disappears faster than you can fry the next batch. Once you master the stuffing and rolling, this recipe is sure to become your go-to crowd-pleaser.
